Butter Curry Paneer
Butter Curry Paneer! A super speedy and tasty vegetarian curry that is ready in under 30 mins! Perfect!
Ingredients
- 600g paneer cheese, cubed
- 25ml vegetable oil
- 25g butter
For the sauce
- 2 onions, peeled and sliced
- 25ml butter
- 2 cloves garlic, peeled and crushed
- 1 tbsp ginger paste
- 400ml vegetable stock
- 5 fresh tomatoes, chopped
- 50ml water
- 4 curry leaves
- 1 bay leaf
- 1 green and red chilli, sliced
- 100ml double cream
- 100g butter
- Salt and pepper
To serve – fresh coriander
Method
- Preheat the oven to 200C
- Pan fry the paneer in the butter and oil until it is golden.
- Place a large pan on the hob, add the onions and butter, then cook for 10 minutes until it is golden.
- Add the garlic, ginger, stock and tomatoes, and then simmer for 5 minutes.
- Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes.
- Then, finish by adding the cream and butter, and sprinkle over the coriander.
Ingredients
- 600g paneer cheese, cubed
- 25ml vegetable oil
- 25g butter
For the sauce
- 2 onions, peeled and sliced
- 25ml butter
- 2 cloves garlic, peeled and crushed
- 1 tbsp ginger paste
- 400ml vegetable stock
- 5 fresh tomatoes, chopped
- 50ml water
- 4 curry leaves
- 1 bay leaf
- 1 green and red chilli, sliced
- 100ml double cream
- 100g butter
- Salt and pepper
To serve – fresh coriander
Method
- Preheat the oven to 200C
- Pan fry the paneer in the butter and oil until it is golden.
- Place a large pan on the hob, add the onions and butter, then cook for 10 minutes until it is golden.
- Add the garlic, ginger, stock and tomatoes, and then simmer for 5 minutes.
- Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes.
- Then, finish by adding the cream and butter, and sprinkle over the coriander.
